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Lasagna Soup

Servings 8 (1-cup) servings


  • 1/2 pound Italian sausage
  • 1/2 tsp fennel
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 1/2 tsp minced garlic (about 3 garlic cloves)
  • 4 cups (or 1 quart) low-sodium chicken broth
  • 1 (15oz) can tomato sauce
  • 1 (14.5oz) can petite diced tomatoes
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper
  • 4 lasagna noodles, broken
  • 1/2 cup chopped fresh basil (or 3 Tbsp Gourmet Garden Basil Paste)
  • 1/4 cup parmesan cheese, shredded
  • 1/2 cup mozzarella cheese, shredded


  • In a large stock pot over medium heat, cook sausage, fennel, onion, bell pepper, and garlic. Heat until sausage is fully cooked and vegetables are tender, about 5 minutes. Drain any fat and wipe out the pot with a paper towel; if the fat won't drip off, I place the meat in a bowl with a paper towel underneath and on top, to soak up the grease.
  • Return meat mixture to the pot and add the chicken broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Simmer for 20 minutes with the lid on.
  • Add broken pieces of lasagna noodles, bring to a boil, and cook 10 to 12 minutes; until tender.
  • Remove from heat, and add basil, parmesan, and mozzarella cheeses. Stir until cheese melts. Serve hot.


For a super smooth tomato soup, blend the chicken broth, tomato sauce, diced tomatoes, salt and crushed red pepper together with a blender or in the pot with an immersion blender. Then add the meat and continue cooking as explained.
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